Yield: 20 newtons
- ½ cup (60g) all-purpose flour
- ¼ cup (28g) whole wheat flour
- 1 Tbsp (7g) cornstarch
- ¼ tsp baking powder
- ⅛ tsp cinnamon
- ¼ cup (57g) unsalted butter, room temperature
- ¼ cup (53g) dark brown sugar, packed
- 2 ¼ tsp (16g) honey
- ¾ tsp kosher salt
- ¼ tsp vanilla extract
- 1 tsp orange zest
- 2 large egg yolks
- 1 5.3-oz bag (150g) Ziba Foods Sun-Dried Figs, quartered
- ½ cup (125g) orange juice
- ½ cup (114g) water
- 1 Tbsp (16g) unsweetened applesauce
- 2 ¼ tsp (16g) honey
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- 1 tsp kosher salt
- In a medium bowl, whisk together flours, cornstarch, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, brown sugar, honey, salt, vanilla, and orange zest on medium-high until light and fluffy, 2–3 minutes.
- Scrape down sides of bowl, then add egg yolks. Beat on medium-high until incorporated, about a minute.
- Scrape down bowl, then add flour mixture. Mix on low speed just until combined.
- Place a piece of cling film on your work surface and turn out dough onto the centre. With slightly wet hands, pat dough into a 4" x 6" rectangle. Wrap with cling film and refrigerate dough for 8 hours or overnight.
- While dough is chillin’, make the fillin’. In a medium pot, combine quartered figs, orange juice, and water. Cover and simmer over medium heat for 10 minutes, stirring occasionally. Remove from heat, keep covered, and allow to cool to room temperature.
- Place cooled fig mixture and remaining filling ingredients into the bowl of a food processor. Blitz until smooth.
- Store filling in a lidded container in the fridge.
- After dough has chilled overnight and you’re just about ready to assemble your newtons, take filling out of fridge and allow to come to room temperature.
- Heat oven to 350°F. Line baking sheet with parchment paper.
- As the dough will be rather sticky, liberally dust your work surface with flour. Also dust your hands. Knead cool dough until it’s more pliable.
- Dust your rolling pin and the top of the dough with flour. Roll dough into roughly an 8" by 10" rectangle.
- Trim edges a smidge, then cut dough into two 3.5" strips.
- Slide an offset spatula under dough strips to loosen them from your work surface, then carefully transfer to baking sheet.
- Transfer fig filling to a piping bag fitted with a ½-inch round tip. Hold bag perpendicular to dough. Keeping tip just above surface of dough, pipe a 1" wide figgy stripe down the centre of each dough strip.
- Fold one long side of dough up and over filling, then fold the other side up, making sure to overlap the edges. Gently seal the seam with your fingers. Gently press ends to seal them as well. Repeat with other dough strip.
NOTE: If you’re having difficulty because the dough is getting too sticky or too soft, place baking sheet in fridge for a few minutes to chill down your dough.
- Bake for 14–16 minutes until dough is set and slightly firm to the tough, but without any significant browning.
- While newton logs are baking, prepare a lidded container by placing a paper towel at the bottom. Keep other paper towels nearby.
- Once newton logs have baked, remove baking sheet from oven and allow to cool for 1 minute. Then, using a bench scraper or sharp knife, cut logs into 1-inch pieces.
- Transfer to your prepared container, placing additional paper towels between each layer of newtons and on top. Cover with airtight lid, then allow to steam for 4–6 hours before enjoying.
NOTE: This step is essential, as the steam creates the soft and cakey texture. Without steaming, the newtons will be dry, which would be a bummer.